Here’s my version of the simple, yet totally delicious spaghetti with tomato sauce we had for lunch one day at Osteria dei’ Pazzi in Florence. If you are going to be in Florence, check this Osteria out,
2 – 3 First Course Servings
6 – 8 oz. dried spaghetti
3 – 4 Tbsp. EVO, a new oil would be so good here (see below)
1 cup passata (Italian tomato puree) or very well crushed tinned San Marzano tomatoes
2 thinly sliced garlic cloves
1/8 to ¼ tsp. chili flakes
2 Tbsp. flat-leaf parsley
Place a serving bowl in a 180 F oven to warm.
Heat EVO on medium heat in a large sauté pan. Add the garlic slices and sauté just until slightly golden. Add the chili flakes and cook 30 seconds; add the passata or crushed tomatoes; lower the heat and let simmer while pasta cooks.
Bring a large pot of water to a boil. Add 1-2 Tbsp. salt. Add spaghetti to the water and cook until al dente. Reserve 1 cup pasta cooking water; drain the pasta and add to the tomato sauce in the sauté pan. Toss the spaghetti until well coated; adding pasta cooking water if it appears too dry, for a minute or so. Add the parsley and place in a heated serving bowl. Serve hot.
Osteria Pazzi does not serve the pasta with Parmigiano, so we thought it best to do the same! However, you can add cheese if you wish, just don’t let them know at Pazzi!
Helpful tip: Osteria dei Pazzi is located on Via dei Lavatoi, 3/r. A 2 minute walk from the Basilica of Santa Croce, Florence.
New extra virgin olive oil is the oil pressed from the olives harvested every November/December, it has a “greener” quality and is very fresh tasting. As the oil gets older, it gradually loses this quality. If you would like to read more about EVO, here’s a link my post EVO, Salt & Other Musings.